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1
Position a rack in the upper third of the oven and preheat to 450 degrees.
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2
Pat the chicken dry and season with salt and pepper.
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3
Dust the skin side with flour.
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4
Place a large ovenproof skillet over medium-high heat, add the olive oil and heat until shimmering.
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5
Add the chicken, skin-side down, and cook until the skin is golden, about 5 minutes.
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6
Turn the pieces and pour off the excess fat.
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7
Tuck the shallots under and around the chicken and cook until just golden, about 2 more minutes.
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8
Push the chicken aside, then stir in the tomato paste and thyme and cook until the paste darkens, about 30 seconds.
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9
Add the vinegar, apple cider and raisins, bring to a boil and simmer 1 minute.
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10
Transfer the skillet to the oven and roast the chicken until just cooked through, 10 to 12 minutes.
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11
Transfer the chicken, skin-side up, to a heatproof serving dish and return to the oven (turn the oven off).
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12
Bring the sauce left in the pan to a boil and reduce by half, 3 to 4 minutes.
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13
Lower the heat and whisk in the butter.
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14
Spoon the sauce over the chicken.
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15
Per serving: Calories 722; Fat 38 g (Saturated 12 g); Cholesterol 181 mg; Sodium 203 mg; Carbohydrate 38 g; Fiber 2 g; Protein 55 g
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16
Photograph by Antonis Achilleos
